This easy and delicious Pan Fried Cod is finished with an extraordinary herb infused butter sauce. Cod make a great meal as it is packed with nutrients, easy to find, reasonably priced, and can be cooked up in many different ways. Our favorite Pan Fried Cod dish takes just minutes to make and is so delicious.
Why This Recipe Is Always a Favorite
Super Fast and Easy. This whole dish comes together in under 15 minutes. In only requires one skillet so cleanup is super fast too.
Lightly Floured. The cod is lightly floured and pan fried in just enough oil to enable frying the cod. This fish doesn't get dredged in flour and egg and then deep fried in cooking oil.
Everyday Seasonings. The cod is seasoned with salt, pepper and a bit of paprika before frying. Garlic, tarragon and lemon juice are added to butter for the delicious finishing sauce.
Flaky Inside. Sautéeing over medium-high heat for a few minutes per side cooks the cod fillets just until flaky and opaque.
Crispy Outside. Patting the cod dry and lightly coating it with flour makes the cod flesh lightly crispy. Waiting to turn the cod until it readily pulls away from the pan ensures that it is nicely browned on the outside and has a deeper flavor. This is a good example of the Maillard reaction at work.
Buttery Sauce. Butter makes just about everything better. Since it is just added as a sauce, you can omit it if you prefer.
Tips for Perfect Results
- Choose cod fillets that are an even thickness throughout. The cod should be about ¾-inch to 1-inch thick.
- Thaw frozen cod and pat dry. I like to defrost cod in a sink or bowl of cold water.
- Start with a hot oiled skillet.
- Lightly coat with flour.
- Fry the cod until it starts to release easily release from the pan before turning it over. This will make a nice crispy outside.
- Test for doneness with a fork. Make sure the cod flakes easily.
- Keep warm until drizzling with sauce and serving.
Recipe Variations
This recipe is so versatile. Easily change up one or more ingredients for a fun twist on a favorite cod dish.
- Use haddock, pollock, or grouper in place of the cod. Make sure they are ¾-inch to 1-inch in thickness.
- Add 1 teaspoon minced fresh thyme and omit the tarragon.
- Mix in a pinch of cayenne pepper or saffron to the flour.
- Stir in 1 teaspoon Dijon mustard into the butter mixture.
- Use 1 teaspoon of capers and caper juice in place of the tarragon and lemon juice.
Suggested Side Dishes
- Sautéed Green Beans with Brown Butter and Almonds
- Sautéed Broccoli with Garlic (Simple Ingredients)
- Cucumber Tomato Salad
Pan Fried Cod With an Herb Butter Sauce
Ingredients
- ⅓ cup all-purpose flour
- 4 5 ounce cod fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil or other neutral flavored oil
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- ½ teapoon dried tarragon
- 2 teaspoons lemon juice
Instructions
- Using paper towels, pat cod fillets dry. Season fillets with salt and pepper.
- In a shallow bowl, add the flour. Add fish to flour and coat it lightly with the flour. Shake off any excess.
- In a large skillet over medium-high heat, add the oil and heat until shimmering. Add the fish and cook, turning once, about 6 to 8 minute or until fish flakes easily when tested with a fork. Before turning, wait until fish lifts easily off of the skillet. Transfer cod to serving plates, tent with foil and keep warm. Wipe out skillet.
- Add the butter to the skillet and cook until melted. Add the garlic and cook, stirring, 1 minute or until fragrant.
- Remove skillet from the heat. Stir in the tarragon and lemon juice. Drizzle the butter sauce over each cod fillet. Serve immediately.
Cooks Tips
Recipe Variations:
- Use haddock, pollock, or grouper in place of the cod. Make sure they are ¾-inch to 1-inch in thickness.
- Add 1 teaspoon minced fresh thyme and omit the tarragon.
- Mix in a pinch of cayenne pepper or saffron to the flour.
- Stir in 1 teaspoon Dijon mustard into the butter mixture.
- Use 1 teaspoon of capers and caper juice in place of the tarragon and lemon juice.
Nutrition
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